My client went on to tell me she makes the soup thick to serve almost as a gravy over baguettes or crusty bread. Well she had me at slow-cooker and I told her I would have to make this creative twist on a classic comfort food this weekend.
Let me just say it’s so easy… bonus you can all your favorite pizza toppings.
Prep time: 10 minutes Cook time: 8 hours
Yields: 6 servings (1 heaping cup)
2 cups of cooked crumbled Italian sausage
1 cup cup of Italian hard pepperoni sliced and quartered
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup diced onion
1 (2.25) can of sliced olives, rinsed & drained
1 tablespoon of pizza seasoning
1 large can (22.3 ounce) of condensed tomato soup, healthy request
1 cup of tomato sauce (we used our favorite)
12 ounce of water
1 ounce of pesto (our recipe)
3/4 cup shredded part skim mozzarella cheese
2 large baguette, cut into 2 slices
4 quart slow-cooker
1.Place the first 11 ingredients into the slow-cooker & give it a good stir. Place the lid on the vessel. Set the crockpot to low for 8 hours.
2. Preheat the oven to broil. Portion out 6 servings into individual ramekins. Place one piece of baguette into the ramekin to submerge and top with two tables of cheese. Place the ramekins on sheet a baking pan. Allow to bake for 2 minutes. Remove from oven with caution & enjoy!